Superfast Chicken Recipes

Marsala cooking wine is a worthy addition to your pantry; it’s dry and sweet without being overpowering, and can cut through the richness of cream or stock. The alcohol will cook off as the sauce simmers. Adding butter at the end, a classic technique, gives the sauce its body and gloss. Serve this skillet main over polenta, mashed potatoes, or hot cooked brown rice. If you have leftover thyme, try steeping in chicken stock before making a risotto, tossing with roasted vegetables, or adding to a frittata.

We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin (adding fantastic flavor), and the broccoli and chicken roast together on a single baking sheet. Anchovy paste lends depth without tasting fishy. Dress up the broccoli even more with a squeeze of lemon, grated Parmesan cheese, and a pinch of crushed red pepper.

Browned butter is the quick cook's best-kept secret. It takes less than 2 minutes to caramelize the milk solids in butter for a fragrant, nutty note in any dish.

"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcut technique for plump chicken breasts.

Deconstructing a familiar classic is always fun. Here, the anchovy and Parmesan dressing becomes a rub for grilled chicken and the crunch comes from a crisp panko crust instead of croutons. The anchovy adds a briny, savory depth to the chicken that isn’t fishy, but you can omit for a version that’s more kid-friendly. Instead of shredded lettuce, we grill romaine hearts whole for more of a centerpiece, knife-and-fork feel. Most grill pans are made of cast-iron and are oven-safe. If yours is not, or your pan is missing a handle, use a cast-iron skillet instead.

Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.

A kicking dipping sauce adds amped up fun and flavor. Serve with Orzo with Snap Peas, Cilantro, and Peanuts for a complete meal with 46g of protein. If you use wood skewers on the outdoor grill, be sure to soak them in water before grilling to avoid burning. Make a few extra skewers to add chicken to lunches and salads the next day. The wasabi mayo adds bold flavor to simply seasoned grilled chicken and pairs well with the sweetness of honey and tang of rice vinegar. The mayo can be saved and served alongside roasted vegetables, skirt steak, or fresh grilled fish.

These sticky saucy chicken thighs are perfectly paired with any of our grilled zucchini sides. You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.

It’s seems like portobello mushrooms were just made for stuffing. Not only is this loaded fork-and-knife-entrée easy and cheesy; it's customizable, too. Make it your own with any produce or herbs you already have in your fridge, you can even switch up the protein if you’re feeling like steak or serving a vegetarian guest. If you don’t mind the extra step, homemade pesto takes this dish from great to amazing.

This method for cooking chicken—often referred to as “chicken under a brick”—creates a crispy skin coupled with a succulent interior.

Dinner doesn't get any easier than this five-ingredient salad. And it's bursting with Super Bowl Sunday potential.

Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.

If you have trouble finding lingonberry, cranberry preserves are a fine substitute.

Flavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.

Sweet honey and toasty sesame team up for a flavor combo everyone at the table is sure to love. Serve with precooked brown rice for a quick and easy side to soak up sauce from the chicken.

The lemony, nutty gremolata is addictive. Dollop it over any number of proteins, or spread it on a toasty sandwich. Serve the chicken with a peppery arugula salad, and you're good to go.

Chicken piccata is typically made with sliced chicken breasts, but we find chicken "thighcatta" to be even more flavorful.

Didn't think pulled chicken was possible in less than 20 minutes? You'll become a believer once you try your first bite of this delicious sweet and savory sandwich. For a less sweet option, use sliced dill pickles.

Serve with roasted broccoli and egg noodles to soak up the sauce.

This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

A crunchy coating from a snack time favorite is sure to win big with the kids—especially when paired with a creamy garlic dip. Honey mustard would be good, too.